Simply the Bao-Best! The African Chef at the 20th West Dean Chilli Fiesta

History
Malcolm Riley, a self taught chef, recipe creator and entrepreneur
behind 'The African Chef' brand, was born and raised in Zambia. He
moved to the UK 15 years ago carrying with him a real passion for
food, coming from his Mother's great love of cooking.

The African Chef a proud man as he receives 2 Devon Life Food
& Drink awards in 2013

After working in the natural and organic health sector for over
10 years he started a business venture to create his own food
brand. With start up funds of just £500, he realised his ambition,
using locally sourced UK ingredients (primarily from Devon)
combined with highly nutritious and sustainable African Tree
Foods.

The Goal
Sustainability and seasonality of produce is something we admire
here at West Dean Gardens. But as a charity, we also commend the
way Malcolm's brand aims to help those who really need it.

'The African Chef' brand has the capacity to raise awareness and
help double the income of poor rural communities in Africa. Tree
Foods including Baobab, Moringa, Shea and Safou have the potential
to support a more sustainable farming system, improve food security
and help lift poor rural communities out of poverty. A portion of
profit from every item sold by The African Chef also goes to the
David
Shepherd Wildlife Foundation.

What the African Chef will be bringing to the 20th West Dean
Chilli Fiesta

As well as his great regular range of products, the African Chef
has teamed up with the sustainable UK farming experts Barfoots to develop
some very exciting limited edition chilli condiments and sauces,
using locally sourced chillies and available to you exclusively at
the West Dean Chilli Fiesta!

Barfoots are excited to be following West Dean Gardens' lead and
bringing British chillies, grown right here on the south
coast, to the Fiesta this August. These include both the bhut
jolokia and the brain strain - both super hot and full of flavour.
So remember to come and visit The African Chef stand when you
arrive at the 20th West Dean Chilli Fiesta and experience the
amazing flavoursome products on offer!

My Recommendations
As a fan and regular buyer of the spicy treats that the African
Chef has on offer. I thought I'd round off this blog with a few of
my personal favourites that will be available for you to have a
dribble over at the 2015 West Dean Chilli Fiesta:

African Spice Paste; a warm, rich and delicious
paste. Inspired from "Berbere', an Ethiopian red pepper spice
paste, using red wine, which adds depth and results in a full
flavoured, divine and mouth watering condiment. Ideal as a dip,
marinade or to enrich a sauce or gravy.

Curry Ketchup; An exotic blend of African &
Indian spices combined with creamy coconut. Delicious with seafood
or simply with fish & Chips.

Caramelised Chillies; This unique blend of
herbs, spices, fresh onions garlic, ginger and hot fruity scotch
bonnets are cooked long and slow until the chillies begin to
caramelise. The ultimate must have condiment for chilli lovers,
being versatile with bags of soulful flavour. No barbecue (braai)
should go without it! Perfect with cheese, fish, chicken, steak or
roasted veg. Add to your cooking or simply use as a relish, chutney
or super hot marinade.